甬府

营业中

休息中

Lunch in a private room. Despite the launch of a really high CP value lunch set, we were here to try some new dishes. Here’s what we had. Welcome snacks: deep fried dough which reminded me of CNY. Had to hide it before I finished it all.毛肚海蜇- this plate combined crunchy, chilled jellyfish with毛肚, dressed in a garlicky sauce, giving off excellent texture and contrast. 毛肚, also known as 百叶肚or 肚尖, is the third stomach of the cow, also the largest. Texture is crispy, with its layered folds. (A day of 长知识：the other stomachs are: 瘤胃(草肚)、蜂巢肚(金钱肚)、皱胃).梅干菜香肠- house-made sausage laced with the earthy, sweet-salty depth of preserved mustard greens. Charred at the edges, was a bit too chewy for me.浸雷公凿苦瓜- too bitter for me.烟熏肥肠- tender yet structured, with a deep, smoky perfume that lingered on the palate. Perfectly balanced with the green 4 川花椒 paste, which was not spicy at all.煎烧东极黄花鱼 / 配浓缩鱼汤- freshly pan-seared to golden perfection by Chef right next to us: crisp-skinned, flaky, and sweet. The fish broth was deeply layered, and flavored.白辣椒炒蚌仔- where sweet, plump clams met the aromatic heat of white chili- too spicy for me to try. 榨菜脑烧裙边- gelatinous turtle rim cooked in pickled mustard root paste bringing savory, tangy and deeply fermented flavors.菜梗炒沙鳗鲞- indeed an umami-driven stir-fry, pairing crisp-tender vegetable stems with intensely flavored, chewy bits of salt-cured sand eel, a type of small eel found in the sea, usually prepared as dried fish in Ningbo.夜开花 (Calabash, aka bottle gourd/white-flowered gourd/long melon) x 蚕豆- a seasonal delicacy, with silky, delicate texture and mild flavor.三虾焗饭- a decadent, layered rice dish, where fresh shrimp, dried shrimp, and shrimp roe were combined to create aromatic depth and briny sweetness.Dessert: the signature tong yuen of cos plus seasonal fruits- white melon and lychee.In summary: bold and brilliant expression of deeply regional coastal China. Food is complex and completely unforgettable, showcasing a chef who respects old techniques but isn't afraid to push boundaries. A must for diners who crave depth, daring, and a taste of underappreciated ingredients. 继续阅读

YongFu brings the finest Ningbo cuisine from Zhejiang to Hong Kong. Signature creations include Mud Crab with Mashed Ginger and Coriander 招牌十八斩, and Sauteed Green Baby Vegetables 甬府舍得. While reviews have been diversed since its 2019 debut, YongFu's meticulous sourcing and preparation earned it a coveted Michelin star. The hospitality is also on point, with servers demonstrating extensive knowledge while being friendly and appropriately chatty.- 𝙰𝚙𝚙𝚎𝚛𝚝𝚒𝚜𝚎𝚛𝚜 -➤ 招牌十八斩 𝙈𝙪𝙙 𝘾𝙧𝙖𝙗 𝙬𝙞𝙩𝙝 𝙈𝙖𝙨𝙝𝙚𝙙 𝙂𝙞𝙣𝙜𝙚𝙧 𝙖𝙣𝙙 𝘾𝙤𝙧𝙞𝙖𝙣𝙙𝙚𝙧, $988 (8.5/10)The signature dish showcases mud crabs harvested during winter months. The crabs are marinated in aged Shaoxing wine, soy sauce, and herbs, intensifying their natural sweetness. Reminded me of the Korean soy-marinated crab but with greater complexity and aroma. With 18 portioned pieces of each crab, diners are treated to the delightful flavor in every piece.➤  酱椒螺片 𝙎𝙚𝙖 𝘾𝙤𝙣𝙘𝙝 𝙬𝙞𝙩𝙝 𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝘾𝙝𝙞𝙡𝙞, $398 (8/10)The sea conch had a nice springy texture. The flavors were slightly spicy due to the green chili sauce and I suspect there is also Sichuan pricklyash, which added richer nuances. At the bottom were little grilled small green peppers contributing another layer of taste. Overall, it was really tasty and appetising.➤ 新风手撕鳗筒 𝘼𝙞𝙧-𝘿𝙧𝙞𝙚𝙙 𝙎𝙚𝙖 𝙀𝙚𝙡, $298 (7/10)The dish features air-dried sea eel hand-shredded into thin strips, exhibiting the skilled chefs' intricate preparation methods. The sea eel has enhanced flavor and texture through air drying and is seasoned with Chinese spices to complement its delicate taste.➤ 本味香肠 𝙃𝙤𝙢𝙚𝙢𝙖𝙙𝙚 𝙎𝙖𝙪𝙨𝙖𝙜𝙚𝙨, $168 (6/10)It had a taste reminiscent of traditional Chinese sausage 腊肠. While the sausage was homemade, it lacked standout flavors or textures. This version offered a familiar yet somewhat bland profile compared to other signature dishes at this renowned resto.- 𝙼𝚊𝚒𝚗𝚜 -➤ 甬府椒麻脆皮鸡 𝙔𝙤𝙣𝙜 𝙁𝙪 𝘾𝙧𝙞𝙨𝙥𝙮 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙬/ 𝙋𝙚𝙥𝙥𝙚𝙧 & 𝙎𝙚𝙨𝙖𝙢𝙚 𝙎𝙖𝙪𝙘𝙚, $1,280 (8.5/10)The dish sees fresh chicken deep fried until the skin is golden and crunchy. After displaying the whole chicken, the server carved it and presented skin strips and shredded meat. Served with thin pancake and dipping sauce, it offers sensation akin to Peking duck. The paper-thin yet aromatic skin and succulent meat make for an irresistible dish.➤ 黄焖三宝 𝘽𝙧𝙖𝙞𝙨𝙚𝙙 𝘼𝙨𝙨𝙤𝙧𝙩𝙚𝙙 𝘿𝙚𝙡𝙞𝙘𝙖𝙘𝙞𝙚𝙨 𝙬/ 𝙂𝙤𝙡𝙙𝙚𝙣 𝘽𝙧𝙤𝙬𝙣 𝙎𝙖𝙪𝙘𝙚, $698 pp (8/10)The dish blended several prized delicacies - shark‘s fin, thickly cut fish maws, and sturgeon tendon - in a light, velvety sauce. Subtle yet complex flavors infused each morsel. Having maintained their distinctive textures, the premium ingredients were cooked to perfection, showcasing the resto’s artistry in preparing these luxurious seafood.➤ 笋麸菜墨鱼烤五花腩 𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝙋𝙤𝙧𝙠 𝘽𝙚𝙡𝙡𝙮 𝙬/ 𝘾𝙪𝙩𝙩𝙡𝙚𝙛𝙞𝙨𝙝 & 𝘿𝙧𝙞𝙚𝙙 𝙈𝙪𝙨𝙩𝙖𝙧𝙙 𝘾𝙖𝙗𝙗𝙖𝙜𝙚, $598 (6/10)Combining thick cuttlefish pieces and dried mustard cabbage, this dish is an umami-rich medley. Slow-roasted to infuse the flavors, each bite is imbued with briny savor from the cuttlefish and cabbage. However, there is almost no pork belly in this dish, diverging from expectations.➤ 红汤黄金螺 𝙂𝙤𝙡𝙙𝙚𝙣 𝙒𝙝𝙚𝙡𝙠 𝙘𝙤𝙤𝙠𝙚𝙙 𝙬/ 𝙎𝙥𝙞𝙘𝙮 𝙎𝙖𝙪𝙘𝙚, $498 (7/10)The humble whelk is elevated with the spicy sauce. Bite-sized toothsome whelk, emptied from their shells, paired with crimson broth which offered lingering heat make for a truly satisfying experience.➤ 雪菜笋丝烧东海白鳞鲳 𝙎𝙡𝙞𝙫𝙚𝙧𝙮 𝙋𝙤𝙢𝙛𝙧𝙚𝙩 (7.5/10)Paired with preserved vegetables in which culminated over a dozen steps of preparation, the pomfret was steamed over a milky fish broth. While using this preparation method is able to showcase the freshness, the fish was not as tender as hoped. Still, the intricate flavors were brought together by the creamy luscious broth.➤ 沙蒜豆面 𝙎𝙩𝙚𝙬𝙚𝙙 𝙎𝙚𝙖 𝘼𝙣𝙚𝙢𝙤𝙣𝙚 𝙬/ 𝙎𝙬𝙚𝙚𝙩 𝙋𝙤𝙩𝙖𝙩𝙤 𝙉𝙤𝙤𝙙𝙡𝙚𝙨, $398 (7/10)Being a kind of traditional Taizhou snack, it also pleases people near Ningbo. Thin strips of sea anemone simmer in a broth hinting of the sea through its briny yet obscure flavor profile.➤ 甬府舍得 𝙎𝙖𝙪𝙩𝙚𝙚𝙙 𝙂𝙧𝙚𝙚𝙣 𝘽𝙖𝙗𝙮 𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚𝙨, $198 (7.5/10)“舍得” means “willing to part with”, referring to discarding bok choy’s outer leaves to serve only the tender hearts - the best part. Though wasteful seeming, those leaves find use elsewhere. This attention to using all with none to spare reflects both the chef’s precise care for ingredients and guest satisfaction. A hallmark of refined Ningbo cuisine, it exemplifies their standard of only the finest for diners.- 𝙳𝚒𝚖 𝚂𝚞𝚖 / 𝙳𝚎𝚜𝚜𝚎𝚛𝚝𝚜 -➤ 主厨手工包子 𝙃𝙖𝙣𝙙𝙢𝙖𝙙𝙚 𝙋𝙤𝙧𝙠 𝘽𝙪𝙣𝙨, $25/pc (6/10)The buns receive praise for their fresh and premium quality ingredients. However, I personally find it tastes not a lot better than average pork buns found elsewhere. Good but not impressive.➤ 宁波汤圆 𝙎𝙚𝙨𝙖𝙢𝙚 𝙂𝙡𝙪𝙩𝙞𝙣𝙤𝙪𝙨 𝙍𝙞𝙘𝙚 𝘿𝙪𝙢𝙥𝙡𝙞𝙣𝙜𝙨, $18/pc (7.5/10)They delight with pops of flavor within delicately thin rice skin. Where other rice dumplings could be heavy or gluey, Yong Fu‘s version astounds with light wrappers encasing nourishing black sesame paste. The filling is able to create an aroma beyond compare even only served with water. 继续阅读

Not really worth the price. Probably had high expectations since heard good rating of this place and knowing it was a Michelin star restaurant.Unfortunately the food was slightly underwhelming. Appetizers started pretty decent especially the razor clams and the snails. The marinade crab was much hyped but honestly it didn’t taste much different to the korean style marinade crab, with all the crab roe surprisingly the flavors was very mild.Next for main the meatloaf was probably the only one I would recommend. The chicken was alright, the skin was crisp but the flavor of the meat was nothing special and quite bland. The rest was very average. The worst was the fish which had a muddy aftertaste.Lastly the glutenous rice ball was good but they didn’t even bother to make an effort to make a dessert soup it was just served in water.Something to be aware of since its Ningbo cuisine generally over half of the dishes was spicy so wouldn’t recommend for those who can’t handle spice as there is limited option here.As a Michelin starred restaurant services was also quite appalling and unprofessional. For instance there were many occasions the waitress would just stick their arm in front of someone’s face while they were still eating just to refill wine/water rather than go around to the other side where the glass was placed at. This also happened when they tried to change plates. Another thing was there were some dishes we specifically requested 1 serving but they just automatically doubled the portion saying that it wouldn’t be possible to share amongst our group and we only found out when we were checking our bill. Overall honestly wouldn’t recommend visiting, at this price point there is so many other options that serves better quality food and better service. 继续阅读

招牌18斩非常鲜味，满满的蟹膏，尽显师父刀功沙蒜豆面普普通通，面质弹牙黄鱼泡饭非常普通海味麻辣豆腐调味好，惹味，有满满的肉碎同海参蒋公芋艿羹最晚最好食，芋头蓉加猪油整成的羹，非常香滑，搭配埋猪油渣脆脆，增添口感总括而然，餐厅性价比唔高，但服务和环境可以，特别节日可以一尝～ 继续阅读

间野真系唔喇掂，生🦀️没有有经验的师傅小心处理很容易出事！见环境比较企理试一试，结果出事，食完第二日🤮！真系大锅！祝早日收皮！仲要收咁贵价钱！避免再祸害无辜！！ 继续阅读